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Mini Banana Donuts with Ganache & Peanuts

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Mini Banana Donuts with Ganache

Donut babies! Even though baked donuts are not the same as fried-&-true donuts, I still love them. They may not have the crisp exterior of their fried cousins, but they are easier to make at home and are still just as sweet. I love mini donuts because a) they’re cute and b) they’re just two bites, which means more donuts for your face. These banana cuties are covered in ganache and sprinkled with peanuts because I like a little crunch with my donut shaped cakes slathered in chocolate. Okay?

Mini Banana Donuts with Ganache

The banana batter comes together quickly and we brown the butter because we’re already melting it, so it’s the right thing to do. There’s a little spice because, in case the internet hasn’t told you, it’s fall. The chocolate ganache is glossy and just sets up so there’s just the littlest bit of resistance when you bite into the yielding pillow of banana cake goodness. I suggest using already roasted salted peanuts because let’s make the road to these donuts easier if we can and because a little salted, textural contrast is always a welcome thing in dessert-land.

Mini Banana Donuts with Ganache

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Mini Banana Donuts with Ganache & Peanuts
 
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Mini spiced banana cake donuts topped with smooth ganache and crunchy peanuts!
Author:
Serves: about 4 dozen

Ingredients
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 5 tablespoons unsalted butter, browned
  • ⅔ cup brown sugar
  • 2 ripe bananas
  • ½ cup milk
  • 1 egg
  • 1 teaspoon vanilla
  • ½ cup chopped dark chocolate
  • ½ cup cream
  • ½ cup chopped peanuts
Instructions
  1. Preheat the oven to 325°F and spray a mini donut pan lightly with cooking spray.
  2. Start by browning the butter. In a small skillet over medium heat melt the butter, the melted butter will begin to foam, stir occasionally until the foam subsides and the solids in the butter turn a deep, golden brown and smell nutty like toffee. Remove from the heat and pour into a dish to cool.
  3. In a mixing bowl whisk together the flour, baking powder, nutmeg, cinnamon, and kosher salt.
  4. In another bowl mash the bananas until smooth, mix in the cooled browned butter, brown sugar, ½ cup milk, egg, and vanilla until well combined. Pour the banana mixture into the flour mixture and fold to combine. Spoon or pipe the banana batter into the mini donut molds, until you get to the top of each center post. Bake for about 9 minutes or until the donuts spring back to the touch. Remove from the oven and cool about 3 minutes before turning out onto a wire rack. Repeat with the remaining batter, spraying the pan with cooking spray between batches as needed.
  5. Make the ganache by heating the cream in a saucepan (or microwave) until hot, just before boiling. Pour the hot cream over the chocolate in a bowl and let it sit for a few minutes to melt the chocolate. Whisk until smooth. Dip the donuts into the ganache and set on a wire rack, sprinkle with peanuts.
Notes
You can use a standard size donut pan for this or even a mini muffin tin–just note that the cooking time will vary.

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